Mini Pumpkin Pie Cheesecake

These mini pumpkin pie cheesecakes are the perfect serving size. Starting with a graham cracker crust topped with a pumpkin pie cream cheese filling these mini pies are a tasty ending to any meal!

Word on the street is that pumpkin spice season is now all year long. Honestly, pumpkin spice anything and pumpkin pie are not my favorite. It wasn’t until last year that I even decided to taste test the classic Pumpkin Spice Latte from Starbucks. Turns out, pumpkin isn’t all that bad and pumpkin pie is surprisingly, very macro friendly. 

Every year around Thanksgiving pumpkin pie takes over the dinner tables and becomes a tempting dessert that everyone grabs. While pumpkin pie is probably the most macro friendly dessert on the table, it’s not for everyone. I’ve pulled together my love for cheesecake with being festive for the holiday and created Mini Pumpkin Pie Cheesecake. 

What are the ingredients for Pumpkin Pie Cheesecake? 

Cheesecake Mixture 

• 75 g Fat free cream cheese 
• 1 serving / 33 g Clean Simple Eats vanilla protein powder
• 113 g / 1/2 c Nonfat plain Greek yogurt 
• 13 g / 4.5 tbsp of swerve confectioners 
• 18g/4 tbsp lite cool whip

Mini Pie

• 1 Keebler mini crust 
• 35 g (about 2 tbsp) cheesecake filling 
• 35 g (about 2 tbsp) canned pumpkin
• 9 g (2 tbsp) lite Cool Whip 

How Do I Make Pumpkin Pie Cheesecake? 

Start by making your cheesecake mixture.  Combine and chill before serving as a dip or adding to dessert fillings…like this recipe. The mixture makes about 8 or 8.5 tbsp servings.

As for the mini pumpkin pie cheesecakes, start with the crust. Pipe in about 35 grams the cheesecake mixture and then 35 grams of pumpkin. Top with cool whip, and a dash of cinnamon and pumpkin pie spice.. but that’s optional. Tada! 

What are the Macros for Mini Pumpkin Pie Cheesecakes? 

The macros for one mini pumpkin pie cheesecake are 174 calories with 28.9 carbs, 5.8 grams fat and 7.2 protein. But with the 6 crusts in the package, you should probably just make them all up. You don’t have to feel guilty about eating two. Not to mention how incredibly simple it is to make them. 

Add this to your food diary on MyFitnessPal by searching HNFit Mini Pumpkin Pie Cheesecake.

Did you know? 

Pumpkin Cheesecake at the Cheesecake Factory is 1060 calories with 79 grams of fat, 75 carbs and 11 grams of protein…and who just eats a few bites? I’m sorry. We can’t be friends if you don’t eat all your dessert. 

This simple recreation is much cheaper, less out of your macro budget and still so good. For less than 1/5 of the calories, this has just about the same amount of protein. That’s a win-win!  

Individual Servings!

For me the ability to make for the whole family or just for myself is a big deal. I always want something sweet, but not everyone does. With these mini pumpkin cheesecakes are easy enough to build them all or just make one fresh. The best part? There’s no baking required, which makes it fast to assemble and serve. 

Does anyone need a last-minute dessert option to bring to holidays? 

No?

Just me?

What goes with pumpkin? 

How to use the “leftover” ingredients is the one downfall of individual treats. Pumpkin is an easy one to use up. You can make the Easy Pumpkin Munchkins or the Best Pumpkin Coffee Cake. If you’re not looking to make a whole new treat, save it in the fridge and use it in yogurt bowls, pancakes or cake bowls as needed. 

 As for the cheesecake filling, once you’ve created it, store it in the fridge and use it for just about anything. If you haven’t used all your pie crusts – switch up the flavors with fruits and the cheesecake filling. 

My personal favorite is using the cheesecake filling as a dip with pretzel thins, graham crackers or cookies like Teddy Grahams or Nilla Wafers.

 Don’t forget to tag us @MorganEatsMacros_@HaleyNicoleFit @HNFitCommunity in your final creation!

XOXO- Coach Morgan